Effortless Coconut Caramel Chocolate (Print Version)
# Ingredients:
→ Topping
01 -
180 g sweetened flaked coconut
02 -
2 teaspoons vanilla extract
03 -
165 g light brown sugar, packed
04 -
113 g unsalted butter
→ Cake
05 -
160 ml whole milk
06 -
2.25 teaspoons vanilla extract
07 -
2 large eggs
08 -
200 g granulated sugar
09 -
113 g unsalted butter, at room temperature
10 -
0.25 teaspoon salt
11 -
0.75 teaspoon baking soda
12 -
36 g unsweetened Dutch process cocoa powder
13 -
95 g all-purpose flour, spooned and leveled
# Instructions:
01 -
Put on your oven mitts and flip the skillet onto a plate. Let it cool for about 20 minutes, then help yourself to a warm slice or wait till it's at room temp. Let it rest on a wire rack right after baking for 5 minutes.
02 -
Slowly pour the batter over the coconut in the skillet. Even things out with an offset spatula. Bake until a toothpick poked in the middle pulls out clean, around 35-40 minutes.
03 -
Give the bowl a good scrape along the sides and then crank the mixer up high for exactly 8 seconds. That's it—don't mix longer.
04 -
Pour in half your dry mix to the wet stuff on low, then add half the milk. Repeat to finish. Stop as soon as you see everything mostly blended—seeing a little flour is no big deal.
05 -
Drop mixer speed to low and crack in eggs one at a time, scraping and mixing as you go. Once they're in, crank it to high for about a minute until fluffy and poufy. Toss in the vanilla and give it a stir.
06 -
Beat butter and granulated sugar together in your mixer bowl at medium-high till soft and airy. It shouldn't take more than 2 minutes.
07 -
Throw flour, cocoa, baking soda, and salt into a bowl and whisk until they look well mixed. That's it, set it aside for now.
08 -
Take the skillet off the heat. Cool the caramel layer for a minute, then scatter coconut flakes over the top so it's all covered. Set the pan aside.
09 -
Let your butter get foamy in the warmed skillet over medium. Stir in the brown sugar and cook, stirring non-stop for a couple of minutes till bubbling and thick. Take care and add vanilla at the end, whisking it in.
10 -
Heat your oven up to 175°C. Give the inside edge of your 25 cm cast iron skillet a light mist of spray oil.
# Notes:
01 -
For best results, eat it the day you bake it. Stash leftovers in a sealed container and they’ll be good for two days.